Difference between revisions of "Venison Italian Style"
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{{recipesummary|Venison recipes|4|Soaking: 1 to 3 hours<br>Cooking: ½ hour|2}} | {{recipesummary|Venison recipes|4|Soaking: 1 to 3 hours<br>Cooking: ½ hour|2}} | ||
| − | + | | [[Cuisine of the United States|Cuisine of the USA]] | |
| − | | [[ | + | | [[Game|Game]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1¼ [[ | + | * 1¼ [[Pound|pounds]] [[Venison|deer]] loin |
| − | * 2 [[ | + | * 2 [[Cup|cups]] [[Milk|milk]] |
| − | * ½ cup all-purpose [[ | + | * ½ cup all-purpose [[Flour|flour]] |
| − | * ½ [[ | + | * ½ [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Pepper|pepper]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Butter|butter]] |
| − | * ¾ cup dry [[ | + | * ¾ cup dry [[Wine|white wine]] |
* ¼ cup butter | * ¼ cup butter | ||
| − | * 2½ [[ | + | * 2½ [[Tablespoon|tablespoons]] fresh [[Lemon Juice|lemon juice]] |
| − | * 3 tablespoons [[ | + | * 3 tablespoons [[Caper|capers]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Parsley|snipped parsley]] |
==Procedure== | ==Procedure== | ||
| Line 25: | Line 25: | ||
# Discard milk, then pat slices dry. | # Discard milk, then pat slices dry. | ||
# Mix flour, salt and pepper, then thoroughly coat venison slices. | # Mix flour, salt and pepper, then thoroughly coat venison slices. | ||
| − | # In large [[ | + | # In large [[Skillet|skillet]], melt butter over medium heat, then brown venison on both sides. |
| − | # Add wine and [[ | + | # Add wine and [[Simmering|simmer]] two minutes more. |
# Transfer venison slices to heated platter with slotted spoon. | # Transfer venison slices to heated platter with slotted spoon. | ||
# Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet. | # Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet. | ||
# Serve venison slices with sauce over it. | # Serve venison slices with sauce over it. | ||
| − | [[Category:American | + | [[Category:American Recipes]] |
| − | [[Category:Venison | + | [[Category:Venison Recipes]] |
| − | [[Category:Milk | + | [[Category:Milk Recipes]] |
| − | [[Category:Onion | + | [[Category:Onion Recipes]] |
Latest revision as of 16:29, 9 May 2012
| Venison Italian Style | |
|---|---|
| Category: | Venison recipes |
| Servings: | 4 |
| Time: | Soaking: 1 to 3 hours Cooking: ½ hour |
| Difficulty: |  |
| Cuisine of the USA
| Game
Ingredients
- 1¼ pounds deer loin
- 2 cups milk
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter
- ¾ cup dry white wine
- ¼ cup butter
- 2½ tablespoons fresh lemon juice
- 3 tablespoons capers
- ¼ cup snipped parsley
Procedure
- Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.
- Combine with 1 cup of milk in shallow dish.
- Cover dish in refrigerator for up to 3 hours, then discard milk.
- Add remaining milk and temper outside refrigerator one hour.
- Discard milk, then pat slices dry.
- Mix flour, salt and pepper, then thoroughly coat venison slices.
- In large skillet, melt butter over medium heat, then brown venison on both sides.
- Add wine and simmer two minutes more.
- Transfer venison slices to heated platter with slotted spoon.
- Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.
- Serve venison slices with sauce over it.
